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Da Nang-Style Spicy Beef Noodle Soup (Bún Bò Huế Đà Nẵng)

Da Nang-Style Spicy Beef Noodle Soup (Bún Bò Huế Đà Nẵng)

Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 8 bowls

Ingredients

Meats

  • 3 lb beef bones
  • 1 lb beef plate
  • 1 lb beef tendon
  • ½ lb raw beef thinly sliced
  • 1 box pork blood about 1 lb, cut into cubes
  • ½ lb pork liver optional

Broth

  • 5 stalks lemongrass pounded
  • 1 whole onion for the Instant Pot version
  • 2 tablespoon salt plus more to taste
  • 1 teaspoon MSG
  • 1 oz rock sugar
  • 1 tablespoon crushed dried peppers
  • 1 box bún bò Huế seasoning cubes
  • 1 tablespoon chicken powder to season
  • 6 qt water or fill the Instant Pot to the max line

Chili oil

  • ⅓ cup oil
  • 1 bunch green onions white parts, sliced
  • 1 packet bún bò Huế seasoning for the oil

To serve

  • 2 lb bún bò Huế noodles (thick rice vermicelli)

Instructions

Stovetop

  • Cook the liver (if using) and pork blood separately and set aside.
  • Parboil the rest of the meat separately, then drain and rinse.
  • Add the meat to a pot with salt, MSG, rock sugar, lemongrass, and water. Bring to a boil.
  • Lower the heat and add the crushed dried peppers. Let simmer for 30 minutes.
  • Add 1 box of bún bò Huế seasoning cubes and let cook for 3 hours.
  • Remove the meat, bones, and lemongrass from the broth.
  • Add the cooked pork blood and season with more salt and chicken powder to taste.
  • For the chili oil, sauté the sliced green onion whites in oil until browned. Turn off the heat and let cool slightly.
  • Stir the bún bò Huế seasoning packet into the cooled oil, then add the oil to the broth.
  • Serve the broth over bún bò Huế noodles with the sliced meats.

Instant Pot

  • Parboil the beef plate, bones, and tendon in the Instant Pot for 2 minutes. Wait 5 minutes, then release the pressure (waiting first prevents spilling and spraying).
  • Drain and wash all the meats.
  • Add the bones, beef plate, and tendon to the clean Instant Pot with pounded lemongrass, a whole onion, salt, rock sugar, MSG, and the bún bò Huế seasoning cubes. Add water.
  • Pressure cook on high for 15 minutes.
  • While it cooks, cook the pork blood separately.
  • Let the pressure release naturally.
  • Remove all the bones, lemongrass, and onion.
  • Season with more salt and chicken powder to taste.
  • Add in the cooked pork blood.
  • For the chili oil, fry the green onion whites in oil until golden. Turn off the heat and let cool. Stir in the bún bò Huế seasoning packet and add the oil to the broth.